Roasted Garlic, Brie & Black Olive Pate

Total Time
50mins
Prep 20 mins
Cook 30 mins

My source for this great recipe is homecooking.about.com. Their intro was brief & to the point ... "If you love tapenade, you will love this olive pate flavored w/roasted garlic & Brie or Fontina cheese. SPEC NOTE: Altho described only as a pate, an amazing feature of this recipe is its expanded uses. I have used this full of flavor mixture to stuff meat entrees, eggplant rollups & twice baked potatoes. Carmelized onions &/or mushrooms make a good addition to it for certain uses. Your only limit is your imagination.

Ingredients Nutrition

  • 8 garlic cloves (not peeled)
  • 12 lb brie cheese (or Fontina cheese, cut in 1-in cubes)
  • 1 cup black olives (Mediterranean or Greek, pitted)
  • 14 cup olive oil (do not substitute)

Directions

  1. Preheat oven to 350°F Wrap unpeeled garlic cloves tightly in aluminum foil. Bake 30 minutes. Remove from oven, open foil & let garlic cloves rest about 10 min till cool enough to handle.
  2. When cool, pinch ea clove from the root end & squeeze the garlic pulp into a sml bowl. Set aside.
  3. While garlic cloves are cooling, melt Brie or Fontina cheese in a double-boiler over simmering (not boiling) water, stirring till smooth.
  4. Using a food proc or heavy-duty blender, puree olives, garlic & olive oil about 15 seconds. Add melted cheese & pulse about 10 more seconds till combined.
  5. Place mixture in a bowl lined w/plastic wrap & cover w/plastic wrap touching the top of the spread. Refrigerate at least 2 hours.
  6. To Serve - Turn out the pate on a serving platter & surround w/crusty bread, zucchini rounds & assorted crackers. Can also be plastic-wrapped in a log shape as desired.

Reviews

(1)
Most Helpful

A nice pate that I didn't even wait for it to cool completely, I just cooled it then dived in with tortilla chips. I will try this with baked potatoes next. Thanks!

Sharon123 November 30, 2006

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